Tonkatsu (PorkCutlet) Tell a Friend

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Ingredients:

  • 1 - Pork tenderloin, cut 1 1/4" thick
  • - Salt
  • - Pepper
  • - Flour
  • 1 - Egg, Beaten (1-2 eggs)
  • 2 tablespoons - Milk or water, (2-4 T.)
  • - Panko, (Japanese bread crumbs)
  • - Oil, for deep frying
  • - Lettuce or cabbage, shredded
  • - Tonkatsu sauce
  • To make tonkatsu sauce:
  • 1/2 cups - Catsup
  • 1 1/2 tablespoons - Worcestershire sauce, (1.5 to 2 T)
  • 1/2 teaspoons - Dry mustard, mixed with a little water
  • Directions:

    Pound meat, flattening to 3/8" thickness. Make several cuts around edges to prevent curling. Salt and pepper meat; coat with flour; dip in egg beaten with milk; dip in panko, pressing in firmly.

    Deep-fry in 350° oil until golden brown on both sides. Slice in 1/2" widths; arrange on lettuce/cabbage and serve with tonkatsu sauce.

    May purchase Tonkatsu sauce or make:
    Mix all ingredients thoroughly. Makes 3/4 of a cup.

    Main Ingredient:

    Pork tenderloin

    Category:  Pork

    Cuisine:  Japanese

    Notes

    Tonkatsu freezes well. After dipping in panko, lay in baking pan and freeze, then package in freezer bags. May also be prepared a day ahead and refrigerated after dipping in panko.

    Source

    Hideko O'Reilly

    Posted By:

    MarySue

    Posted On:

    May 17, 2020

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